Cachaça Capotira

Capotira , a word of indigenous origin that means “flower of the field”, comes from the words tupi ka'a, which means “field, forest”, and mbotyra, potyra, which means “flower”. From this national passion, Cachaça Capotira was born in 2015 , at the initiative of businessman and agronomist Jorge Fortes, who dedicated years of study and research to create a cachaça made by hand in a copper still, with high quality standards, produced at Fazenda Baixinha, in the city of Vargem Grande, State of Maranhão, in northeastern Brazil. Environmental sustainability is the basic premise of the Capotira brand. Sugarcane is cultivated with the most advanced production techniques, using sugarcane bagasse and vinasse generated at the factory as a source of nutrients for the cane field and the harvest is manual without the use of fire, with straw being preserved in soil protection. The energy source used in the factory is solar and in the still the sugarcane bagasse is burned to generate heat in the furnace. In addition, all the water used to cool the serpentine for distillation is reused and transported to a raw water dam, also taking care to preserve a large area of native forest on the farm, thus seeking to develop a product in balance with the environment. The Capotira is a taste of rum and special aroma due to the careful process of fermentation with yeast derived using the cane field and own the exclusive removed during distillation of the called party of "heart", which will be rested and aged for later packaging. Savoring a dose of Capotira provides a perfect balance of flavors and aromas, which can be enjoyed pure or in cocktails.